Vegan Mac and Cheese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the almonds and 6 cups of water. Blend until the almonds are pulverized a mixture resembles milk, 1 to 2 minutes. Strain through knock knock back or mesh strainer. Squeeze out as much liquid as possible.

Step 2

Meanwhile, cook the macaroni in salted water according to package directions until it is one minute shy of al dente; drain and set aside.

Step 3

Preheat the oven to 350°F. Grease a 9 x 13” baking dish with canola oil and set aside.

Step 4

Heat 1/4 cup of oil in a large pot over medium low heat. Add the flour and cook, whisking constantly, until the flour is fully incorporated into the oil and starts to turn a light blonde color, 1 to 2 minutes. Gradually whisk in the almond milk and bring the liquid to a simmer over medium high heat, whisking frequently to avoid lumps in preventing the mixture from burning. Simmer the sauce until itnis thick enough to coat the back of a wooden spoon, about 10 minutes. Whisk nutritional yeast, 1 teaspoon sea salt, garlic powder, paprika, and nutmeg. Taste and adjust seasonings, if needed.

Step 5

Place the breadcrumbs in a small bowl and drizzle with remaining 2 tablespoons of oil. Rub the mixture together with your fingertips to incorporate the oil.

Step 6

Stir the cooked macaroni into the sauce. Transfer the mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the mac & cheese is bubbly and golden, 20 to 25 minutes.

Step 7

Let stand for five minutes before serving.